Ethanone, 1-(4,5-dihydro-2-thiazolyl)-


Van Den Dool and Kratz RI, polar column, custom temperature program

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10FFAPFFAPFFAPDB-Wax
Column length (m) 30.30.30.30.30.
Carrier gas  He  He
Substrate      
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (μm) 0.250.250.250.250.5
Program 40C(2min) => 40C/min => 60C(2min) => 5C/min => 240C40C (2min) => 40C/min => 60C (1min) => 6C/min => 230C (15min)50C (2min) => 6C/min => 180C => 10C/min => 240C(10min)50C (2min) => 6C/min => 180C => 10C/min => 240C(10min)50C => 5C/min => 180C => 10C/min => 250C
I 1740.1760.1748.1748.1760.
ReferenceMajcher and Jelen, 2007Engel and Schieberle, 2002Rhlid, Fleury, et al., 2002Rhlid, Fleury, et al., 2002Sérot, Regost, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-FFAPDB-WaxFFAPFFAPFFAP
Column length (m) 30.30.30.30.30.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (μm) 0.250.50.250.250.25
Program 35 0C (2 min) 40 K/min -> 60 0C (2 min) 6 K/min -> 230 0C50C => 5C/min => 180C => 10C/min => 250C35C(2min) => 40C/min => 60C(5min) => 6C/min => 230C(15min)40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min)40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min)
I 1750.1763.1756.1720.1720.
ReferenceZehentbauer and Reineccius, 2002Sérot, Regost, et al., 2001Hofmann and Schieberle, 1998Hofmann and Schieberle, 1997Hofmann and Schieberle, 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase FFAPFFAPFFAP
Column length (m) 30.30.30.
Carrier gas HeHeHe
Substrate    
Column diameter (mm) 0.320.320.32
Phase thickness (μm) 0.250.250.25
Program 40C (2min) => 40C/min => 60C (2min) => 240C (10min)40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min)40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min)
I 1738.1720.1720.
ReferenceMünch, Hofmann, et al., 1997Hofmann and Schieberle, 1995Hofmann and Schieberle, 1995
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Majcher and Jelen, 2007
Majcher, M.A.; Jelen, H.H., Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks, J. Agric. Food Chem., 2007, 55, 14, 5754-5760, https://doi.org/10.1021/jf0703147 . [all data]

Engel and Schieberle, 2002
Engel, W.; Schieberle, P., Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid), J. Agric. Food Chem., 2002, 50, 19, 5394-5399, https://doi.org/10.1021/jf0203186 . [all data]

Rhlid, Fleury, et al., 2002
Rhlid, R.B.; Fleury, Y.; Blank, I.; Fay, L.B.; Welti, D.H.; Vera, F.A.; Juillerat, M.A., Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches, J. Agric. Food Chem., 2002, 50, 8, 2350-2355, https://doi.org/10.1021/jf011170d . [all data]

Sérot, Regost, et al., 2002
Sérot, T.; Regost, C.; Arzel, J., Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources, J. Sci. Food Agric., 2002, 82, 6, 636-643, https://doi.org/10.1002/jsfa.1096 . [all data]

Zehentbauer and Reineccius, 2002
Zehentbauer, G.; Reineccius, G.A., Determination of key aroma components of cheddar cheese using dynamic headspace dilution assay, Flavour Fragr. J., 2002, 17, 4, 300-305, https://doi.org/10.1002/ffj.1102 . [all data]

Sérot, Regost, et al., 2001
Sérot, T.; Regost, C.; Prost, C.; Robin, J.; Arzel, J., Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima), J. Sci. Food Agric., 2001, 81, 14, 1339-1346, https://doi.org/10.1002/jsfa.950 . [all data]

Hofmann and Schieberle, 1998
Hofmann, T.; Schieberle, P., Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions, Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 229-236, https://doi.org/10.1007/s002170050324 . [all data]

Hofmann and Schieberle, 1997
Hofmann, T.; Schieberle, P., Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and rhamnose/cysteine using aroma extract dilution techniques, J. Agric. Food Chem., 1997, 45, 3, 898-906, https://doi.org/10.1021/jf960456t . [all data]

Münch, Hofmann, et al., 1997
Münch, P.; Hofmann, T.; Schieberle, P., Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation, J. Agric. Food Chem., 1997, 45, 4, 1338-1344, https://doi.org/10.1021/jf960658p . [all data]

Hofmann and Schieberle, 1995
Hofmann, T.; Schieberle, P., Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques, J. Agric. Food Chem., 1995, 43, 8, 2187-2194, https://doi.org/10.1021/jf00056a042 . [all data]


Notes

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